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Creamed Cauliflower

A cauliflower dish cooked in salted water and served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Creamed Cauliflower

Why it works: Cauliflower and sauce work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 463 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Cauliflower

Ingredients

Directions

Prepare

  1. Remove the leaves and stalk from the cauliflower, leaving a few leaves for garnish if desired.

  2. Soak the cauliflower in cold salted water, head down, for 30 minutes to remove insects.

Cook and serve

  1. Cook the cauliflower slowly in boiling salted water for 1 hour, uncovered.

  2. Place the cooked cauliflower in a serving dish with the head facing up.

  3. Pour white sauce over the cauliflower before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cauliflower + saucetop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cauliflower
Forms the main body of the dish, and its mild flavour is the base for the sauce.
White sauce
Adds moisture and richness, coating the cauliflower with a creamy layer.

The step that matters

Cook the cauliflower slowly in boiling salted water. Long, gentle cooking softens the dense florets evenly all the way through, so the head holds together without turning mushy on the outside before the centre is tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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